The Story

Taking a comprehensive approach to food procurement and services on campus, the University integrates environmental, ethical, and social responsibility across its food services, sourcing, and waste management practices.

Prioritising local suppliers, 60% of the weekly catering deliveries now originate from Dundee, with 100% of suppliers based in Scotland. Through partnerships with TUCO (The University Caterers’ Organisation) and APUC (Advanced Procurement for Universities and Colleges), Abertay adheres to high sustainability standards, including the selection of Fairtrade-certified products when importing goods. This localisation not only reduces food miles but also supports the regional economy.

Commercial Services have streamlined operations by reducing the number of food suppliers by 22% since 2020 and consolidating orders to minimise delivery frequencies. Waste reduction initiatives encourage students and staff to use reusable mugs, with a discount offered at campus coffee shops.

In addition, a wide selection of plant-based milk and a growing range of vegan and vegetarian options further support healthier, low-impact food choices.

Unsold food items are donated to students and all food waste, including coffee grounds, is composted.

Energy-efficient equipment, such as Marco Ecoboilers and low-power Merrychef ovens, are used across coffee shops and the catering team follows strict guidelines to turn off non-essential equipment overnight and when outlets are closed, while motion-sensor lighting and efficient refrigeration further contribute to minimising energy consumption.

Chief Estates Officer, Cullen Warnock said: “By embedding sustainability into our approach to food services we can have an impact for the local economy and make a positive difference to Net Zero goals. We recognise that there’s more to be done and will keen working with our staff, students and suppliers to improve the way we interact with food and catering on campus.”